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Wang Y, Hua L, Fu Q, Wu C, Zhang C, Li H, Xu G, Ni Q, Zhang Y. Rapid Identification of Adulteration in Extra Virgin Olive Oil via Dynamic Headspace Sampling and High-Pressure Photoionization Time-of-Flight Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6775-6784. [PMID: 35623031 DOI: 10.1021/acs.jafc.2c01361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
High-pressure photoionization time-of-flight mass spectrometry (HPPI-TOFMS) combined with dynamic headspace sampling was developed for rapid identification of adulteration in extra virgin olive oil (EVOO). The volatile organic compound (VOC) fingerprints of EVOO, refined rapeseed oil (r-RO), peanut oil (PO), corn oil (CO), fragrant rapeseed oil (f-RO), and sunflower oil (SO) were obtained in just 1.5 min, which enabled satisfactory classification of different edible oils. 1,4-Bis(methylene)cyclohexane and dimethyl disulfide were unique VOCs in r-RO and f-RO, respectively, while 2,5-dimethylpyrazine and 2-methylpyrazine were distinctive VOCs in PO. Percentages as low as 3% r-RO, 1% PO, and 1% f-RO in r-RO-EVOO, PO-EVOO, and f-RO-EVOO mixtures, respectively, were successfully identified based on the characteristic VOCs. Linear regression equations of these VOCs were established and utilized for predicting the adulteration proportions. The good agreements between the actual adulteration proportions and the predicted ones demonstrated that HPPI-TOFMS was reliable for the quantification of EVOO adulteration.
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Affiliation(s)
- Yan Wang
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan, Hangzhou 311300, China
| | - Lei Hua
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, People's Republic of China
- Dalian Key Laboratory for Online Analytical Instrumentation, Dalian, Liaoning 116023, People's Republic of China
| | - Qianwen Fu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan, Hangzhou 311300, China
| | - Chenxin Wu
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, People's Republic of China
- Dalian Key Laboratory for Online Analytical Instrumentation, Dalian, Liaoning 116023, People's Republic of China
| | - Chong Zhang
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, People's Republic of China
- Dalian Key Laboratory for Online Analytical Instrumentation, Dalian, Liaoning 116023, People's Republic of China
| | - Haiyang Li
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, People's Republic of China
- Dalian Key Laboratory for Online Analytical Instrumentation, Dalian, Liaoning 116023, People's Republic of China
| | - Guangzhi Xu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan, Hangzhou 311300, China
| | - Qinxue Ni
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan, Hangzhou 311300, China
| | - Youzuo Zhang
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan, Hangzhou 311300, China
- Zhejiang Jiaozhi Technology Co., Ltd., Linan, Hangzhou 311300, China
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Lozano‐Castellón J, López‐Yerena A, Domínguez‐López I, Siscart‐Serra A, Fraga N, Sámano S, López‐Sabater C, Lamuela‐Raventós RM, Vallverdú‐Queralt A, Pérez M. Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety. Compr Rev Food Sci Food Saf 2022; 21:2639-2664. [DOI: 10.1111/1541-4337.12949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/28/2022] [Accepted: 03/04/2022] [Indexed: 01/19/2023]
Affiliation(s)
- Julián Lozano‐Castellón
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Anallely López‐Yerena
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Inés Domínguez‐López
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Aina Siscart‐Serra
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Nathalia Fraga
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Samantha Sámano
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Carmen López‐Sabater
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Rosa M Lamuela‐Raventós
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Anna Vallverdú‐Queralt
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences University of Barcelona Barcelona Spain
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SLE Single-Step Purification and HPLC Isolation Method for Sterols and Triterpenic Dialcohols Analysis from Olive Oil. Foods 2021; 10:foods10092019. [PMID: 34574129 PMCID: PMC8472281 DOI: 10.3390/foods10092019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 08/24/2021] [Accepted: 08/24/2021] [Indexed: 11/28/2022] Open
Abstract
The unsaponifiable fraction of oils and fats constitutes a very small fraction but it is an essential part of the healthy properties of some specific oils. It is a complex fraction formed by a large number of minor compounds and it is a source of information to characterize and authenticate the oil sample. Specially, the composition of sterols of any oil or fat is a distinctive feature of itself and, therefore, it has become a useful tool for detecting contaminants and adulterants in oils. A new supported liquid extraction (SLE) technique for the analysis and characterization of the unsaponifiable fraction of fats and oils is proposed. The SLE system includes, as a stationary phase, a combination of adsorbent materials which allow a highly purified unsaponifiable matter ready to be isolated by high performance liquid chromatography (HPLC) and quantified by gas chromatography (GC). This method ensures the removal of fatty acids, avoiding possible interferences and making the analysis of sterols and triterpenic dialcohols easier. The procedure uses a small sample size (0.2 g), reduces the volume of solvents and reagents, and reduces the handling of samples subjected to analytical control. All this is achieved without losing either precision—a relative standard deviation of each compound lower than the reference value (≤16.4%)—or recovery, being for all compounds higher than 88.00%. Therefore, this new technique represents a significant economic and time saving in business control laboratories, a larger productivity and enhancement of working safety.
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Mascrez S, Danthine S, Purcaro G. Microwave-Assisted Saponification Method Followed by Solid-Phase Extraction for the Characterization of Sterols and Dialkyl Ketones in Fats. Foods 2021; 10:foods10020445. [PMID: 33670550 PMCID: PMC7922038 DOI: 10.3390/foods10020445] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/07/2021] [Accepted: 02/15/2021] [Indexed: 11/23/2022] Open
Abstract
Unlike other fields, the methods routinely applied for fats and oils are still tied to traditional, time- and solvent-consuming procedures, such as saponification, column chromatography and thin-layer chromatography. In this paper, microwave-assisted saponification followed by a lab-made solid-phase extraction was optimized for the characterization of either dialkyl ketones (DAK) or sterols or both simultaneously. The instrumental determination was performed by gas chromatography- flame ionization detector (GC-FID) for quantification and gas chromatography-mass spectrometry (GC-MS) for confirmation purposes. The proposed method showed good recoveries (>80%) and limit of quantification (0.04–0.07 μg/g for the 4 DAK and of 0.07 μg/g for α-cholestanol). Repeatabilities (n = 3) were below 15% for DAKs and generally lower than 6% for sterols. Accuracy on the entire sterol profile was confirmed in comparison to the International Olive Council reference method. The method was finally applied to real-world samples before and after chemical interesterification.
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Affiliation(s)
- Steven Mascrez
- Analytical Chemistry Lab, Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium;
| | - Sabine Danthine
- Department of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium;
| | - Giorgia Purcaro
- Analytical Chemistry Lab, Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium;
- Correspondence: ; Tel.: +32-81-62-22-20
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Han C, Zhou H, Wu W, Chen X, Li H, Li Y, Feng D. Development and Validation of a Method to Simultaneously Determine Multiple Sterols in Diversiform Food Substrates with UPLC-MS/MS. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-020-01962-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Jiang P, Han B, Jiang L, Li Y, Yu Y, Xu H, Li Z, Zhou D, Jia X, Li X, Ye X. Simultaneous separation and quantitation of three phytosterols from the sweet potato, and determination of their anti-breast cancer activity. J Pharm Biomed Anal 2019; 174:718-727. [PMID: 31295647 DOI: 10.1016/j.jpba.2019.06.048] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 06/26/2019] [Accepted: 06/30/2019] [Indexed: 12/24/2022]
Abstract
The present study provides the method for simultaneous separation and determination of concentration and evaluates anti-breast cancer activity of three phytosterols from the sweet potato (Ipomoea batatas L.): daucosterol linolenate (DLA), daucosterol linoleate (DL), and daucosterol palmitate (DP). A cell viability assay revealed that the three phytosterols had a stronger inhibitory effect on MCF-7 than MDA-MB-231 breast cancer cell line, and had no effects on non-tumorigenic MCF-10A cells. In vivo experiments demonstrated that DLA, DL, and DP suppressed tumor growth in MCF-7 xenograft breast cancer model in nude mice. Given the anti-breast cancer activity of DLA, DL, and DP, an HPLC method for the determination of their content in the sweet potato was developed. The method had satisfactory linearity (R2 = 0.9992-0.9999). The limits of detection (LOD) were in the range of 2.5-10 μg/mL, the limits of quantification (LOQ) were 5-25 μg/mL, and the recovery rates were 97.64-103.02%. Additionally, the HPLC method was successfully validated in eight sweet potato cultivars. This novel technique can be applied for the determination of DLA, DL, and DP in the sweet potato.
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Affiliation(s)
- Pu Jiang
- Chongqing Productivity Promotion Center for the Modernization of Chinese Traditional Medicine, School of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China
| | - Bing Han
- Chongqing Productivity Promotion Center for the Modernization of Chinese Traditional Medicine, School of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China
| | - Lingmin Jiang
- Chongqing Productivity Promotion Center for the Modernization of Chinese Traditional Medicine, School of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China
| | - Yuanfeng Li
- Chongqing Engineering Research Centre for Sweet Potato, School of Life Sciences, Southwest University, Chongqing 400715, China
| | - Yang Yu
- Chongqing Productivity Promotion Center for the Modernization of Chinese Traditional Medicine, School of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China
| | - Heshan Xu
- Chongqing Engineering Research Centre for Sweet Potato, School of Life Sciences, Southwest University, Chongqing 400715, China
| | - Zhaoxing Li
- Chongqing Productivity Promotion Center for the Modernization of Chinese Traditional Medicine, School of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China
| | - Deqi Zhou
- Oncology Department, Chongqing Beibei District Hospital of Traditional Chinese Medicine, Chongqing 400700, China
| | - Xiaoxin Jia
- Oncology Department, Chongqing Beibei District Hospital of Traditional Chinese Medicine, Chongqing 400700, China
| | - Xuegang Li
- Chongqing Productivity Promotion Center for the Modernization of Chinese Traditional Medicine, School of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China.
| | - Xiaoli Ye
- Chongqing Engineering Research Centre for Sweet Potato, School of Life Sciences, Southwest University, Chongqing 400715, China.
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Gorassini A, Verardo G, Bortolomeazzi R. Polymeric reversed phase and small particle size silica gel solid phase extractions for rapid analysis of sterols and triterpene dialcohols in olive oils by GC-FID. Food Chem 2019; 283:177-182. [DOI: 10.1016/j.foodchem.2018.12.120] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 12/21/2018] [Accepted: 12/29/2018] [Indexed: 10/27/2022]
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9
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Peluso I, Yarla NS, Ambra R, Pastore G, Perry G. MAPK signalling pathway in cancers: Olive products as cancer preventive and therapeutic agents. Semin Cancer Biol 2019; 56:185-195. [DOI: 10.1016/j.semcancer.2017.09.002] [Citation(s) in RCA: 93] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 09/07/2017] [Accepted: 09/09/2017] [Indexed: 12/11/2022]
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Shi L, Zheng L, Zhang Y, Liu R, Chang M, Huang J, Jin Q, Zhang H, Wang X. Evaluation and Comparison of Lipid Composition, Oxidation Stability, and Antioxidant Capacity of Sesame Oil: An Industrial-Scale Study Based on Oil Extraction Method. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800158] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Longkai Shi
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Li Zheng
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Yiren Zhang
- University of Liverpool; Cambridge Court; Liverpool L7 7JB United Kingdom
| | - Ruijie Liu
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Ming Chang
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Jianhua Huang
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Qingzhe Jin
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Hui Zhang
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Xingguo Wang
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
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García-González A, Velasco J, Velasco L, Ruiz-Méndez MV. An Analytical Simplification for Faster Determination of Fatty Acid Composition and Phytosterols in Seed Oils. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1111-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Bajoub A, Bendini A, Fernández-Gutiérrez A, Carrasco-Pancorbo A. Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review. Crit Rev Food Sci Nutr 2017; 58:832-857. [PMID: 27657556 DOI: 10.1080/10408398.2016.1225666] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Over the last decades, olive oil quality and authenticity control has become an issue of great importance to consumers, suppliers, retailers, and regulators in both traditional and emerging olive oil producing countries, mainly due to the increasing worldwide popularity and the trade globalization of this product. Thus, in order to ensure olive oil authentication, various national and international laws and regulations have been adopted, although some of them are actually causing an enormous debate about the risk that they can represent for the harmonization of international olive oil trade standards. Within this context, this review was designed to provide a critical overview and comparative analysis of selected regulatory frameworks for olive oil authentication, with special emphasis on the quality and purity criteria considered by these regulation systems, their thresholds and the analytical methods employed for monitoring them. To complete the general overview, recent analytical advances to overcome drawbacks and limitations of the official methods to evaluate olive oil quality and to determine possible adulterations were reviewed. Furthermore, the latest trends on analytical approaches to assess the olive oil geographical and varietal origin traceability were also examined.
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Affiliation(s)
- Aadil Bajoub
- a Department of Analytical Chemistry, Faculty of Science , University of Granada , Granada , Spain
| | - Alessandra Bendini
- b Department of Agricultural and Food Sciences , University of Bologna , Cesena (FC) , Italy
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Seçmeler Ö, Güçlü Üstündağ Ö. A rapid in-house validated GC-FID method for simultaneous determination of lipophilic bioactives in olive oil: Squalene, α-tocopherol, and β-sitosterol. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500420] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Özge Seçmeler
- Faculty of Engineering, Department of Food Engineering; Yeditepe University; İstanbul Turkey
| | - Özlem Güçlü Üstündağ
- Faculty of Engineering, Department of Food Engineering; Yeditepe University; İstanbul Turkey
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Authenticity Assessment of Extra Virgin Olive Oil: Evaluation of Desmethylsterols and Triterpene Dialcohols. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2759-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Srigley CT, Haile EA. Quantification of plant sterols/stanols in foods and dietary supplements containing added phytosterols. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.01.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Lopez S, Bermudez B, Montserrat-de la Paz S, Jaramillo S, Varela LM, Ortega-Gomez A, Abia R, Muriana FJG. Membrane composition and dynamics: a target of bioactive virgin olive oil constituents. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2014; 1838:1638-56. [PMID: 24440426 DOI: 10.1016/j.bbamem.2014.01.007] [Citation(s) in RCA: 95] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2013] [Revised: 01/03/2014] [Accepted: 01/07/2014] [Indexed: 12/26/2022]
Abstract
The endogenous synthesis of lipids, which requires suitable dietary raw materials, is critical for the formation of membrane bilayers. In eukaryotic cells, phospholipids are the predominant membrane lipids and consist of hydrophobic acyl chains attached to a hydrophilic head group. The relative balance between saturated, monounsaturated, and polyunsaturated acyl chains is required for the organization and normal function of membranes. Virgin olive oil is the richest natural dietary source of the monounsaturated lipid oleic acid and is one of the key components of the healthy Mediterranean diet. Virgin olive oil also contains a unique constellation of many other lipophilic and amphipathic constituents whose health benefits are still being discovered. The focus of this review is the latest evidence regarding the impact of oleic acid and the minor constituents of virgin olive oil on the arrangement and behavior of lipid bilayers. We highlight the relevance of these interactions to the potential use of virgin olive oil in preserving the functional properties of membranes to maintain health and in modulating membrane functions that can be altered in several pathologies. This article is part of a Special Issue entitled: Membrane Structure and Function: Relevance in the Cell's Physiology, Pathology and Therapy.
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Affiliation(s)
- Sergio Lopez
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC, 41012 Seville, Spain
| | - Beatriz Bermudez
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC, 41012 Seville, Spain
| | | | - Sara Jaramillo
- Laboratory of Phytochemicals and Food Quality, Instituto de la Grasa, CSIC, 41014 Seville, Spain
| | - Lourdes M Varela
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC, 41012 Seville, Spain
| | - Almudena Ortega-Gomez
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC, 41012 Seville, Spain
| | - Rocio Abia
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC, 41012 Seville, Spain
| | - Francisco J G Muriana
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC, 41012 Seville, Spain.
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